4.Add eggplant and cook for 2 minutes. Now add 1 1/2 cup of water, cilantro and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry stand for 5 minutes or more.

~If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked. I didn't add as my gravy was just perfect.

Garnish with chopped cilantro, goes well with rice or roti, we had with rice. Curry was good and tasty.

Note:

~ I prepare this curry in same way just add little tamarind juice along with water to give a tangy taste, it taste real good, try it for variation.